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Baked Pumpkin Cheesecake

This cheesecake combines the sweet flavour of pumpkin, combined with spice and the creaminess of cheese to make one of the most amazing desserts you will ever try.  

INGREDIENTS

400g pumpkin, peeled

4 eggs

1 cup caster sugar

3 cups ricotta

½ cup sour cream

½ cup plain flour

1 tsp vanilla paste

1 lemon, finely grated zest

2 tbsp. maple syrup

½ tsp ground cinnamon

1 tsp ground ginger

Pinch ground cloves and nutmeg

Crème fraîche, honey, and toasted
slivered almonds, to serve

METHOD

1.     Deseed pumpkin and cut into small chunks; place in a saucepan. Cover with water; cook for 20 minutes until tender. Drain; allow to cool. Blend in a food processor .You will need 1½ cups of pulp. Cool completely.

2.     Preheat oven to 180°C. Grease and line the base of a 23cm spring form tin. In a food processor place eggs, sugar, ricotta, sour cream, flour, vanilla, lemon zest, maple syrup, cinnamon, ginger, cloves and nutmeg. Blend. Fold in pulp.

3.     Pour mixture into tin; cover loosely with foil. Bake for 30 minutes. Remove foil and bake 20 minutes more. Cool in tin for 5 minutes, then remove and cool completely on a wire rack.

4.     Serve garnished with crème fraîche, drizzled with honey and sprinkled with almonds.